Kimbap and Sushi Rice

Makes 4 cups cooked rice

Ingredients

2 cups of short grain rice

2 ½ cups water or ¼ cup more if rice is too dry

1. Put the rice into a thick pot. Wash in cold water and drain, then lightly massage the rice with your hand.

2. Rince and drain until the water is clear (3-4 times). Drain last of the water by tilting the pot as much as you can.

3. Add 1 ¼ cup water to the pot and soak for 30 minutes with the lid closed.

4. Bring to boil over medium high heat and turn the heat to low. cook for about 15 minutes with lid on. Add more water if rice is too dry and stary longer until water is gone.

5. Turn over the rice with a spoon and turn off the heat.

6. Leave the lid on and let it sit for another 10 minutes.

7. Fluffy rice is ready for Kimbap or sushi!

For Kimbap: gently mix warm rice with 1/2tsp salt 2 tsp toasted sesame oil

For Sushi: in a small bowl mix 3 Tbsp rice vinegar, 3 tsp sugar, 1 ½ tsp salt until sugar is dissolved and pour onto warm rice and gently mix.

 

 

 

 

Sushi

 

Makes 6-8 rolls

Ingredients:

4 C cooked and seasoned rice (see For Sushi on first pg)

4 sheets roasted nori cut in half

12oz smoked salmon (plain), tuna (canned or frozen) or imitation crab meat

4oz cream cheese

1 English cucumber, cut into small strips

2 avocados, peeled, pitted and sliced

Optional:

Spicy tuna: canned tuna drains and squeeze liquid out and add mayonnaise

Carrot Rapees (French carrot salad): 1-2 shredded carrots, 1tsp salt, 2Tbsp olive oil, 1Tbsp lemon juice, ½ Tbsp brown sugar, 1 Tbsp whole grain mustard. Mix all together in a bowl.

Pickled Cucumber: thinly slice cucumber and add vinegar, sugar and salt. Let it sit 10 minutes and squeeze liquid out.

 

 

 

 

 

Sauces

 

Seasoned Soy Sauce:

1/4 cup soy sauce

1 tsp vinegar or fresh lemon juice

½ tsp sugar

Spicy Mayo:

½ cup mayonnaise

2 Tbsp Sriracha (more or less depending on spiciness desire)

Wasabi Mayo:

1/2cup mayo

2 tsp wasabi paste

1 tsp Lemon juice

Option ¼ tsp ginger

Eel Sauce:

½ C soy sauce

½ C sugar

½ C mirin

Add all the ingredients in a small sauce pan and boil over medium heat, once it boils reduce the heat to low and simmer for 5 minutes or until the sauce has thickened.

Let it cool down to room temperature.

 

Inside Out Sushi Roll

 

                            

1.     Gather all ingredients and prepare on a plate.

2.     In a small bowl prepare vinegar mixture for sushi rice and add into cooked rice then gently mix. Set aside (keep warm)

3.     If you use canned tuna, drain and squeeze liquid out then add mayonnaise. If you use crab meat add mayonnaise as well.

4.     Wrap sushi mat in plastic wrap.

5.     Place the nori on the mat shiny side down (rough side up) and spread the rice on the nori, evenly cover with rice (use cooking gloves or lightly moisten your fingers to spread the rice easily). Sprinkle toasted sesame seeds on top.

6.     Flip the rice and nori over from top to bottom so the nori border is closest to you.

7.     Place sliced avocados on the center of the nori, thin ends overlap.

8.     Add strips of cucumber on the avocado slices. Add some pieces of crab meat lengthwise.

9.     Don’t add too much filling, or your roll won’t seal shut.

10.  To roll the Sushi, tuck your thumbs under the edge of the sushi mat closest to you. Place your remaining fingers to hold the filling in then roll the mat up and over the filling until the rice meets the nori on the other side. Give the roll a light squeeze to stick the rice to the nori.

11. Hold the edge of the mat and continue rolling the roll to the end of mat.

12. Place the roll on the cutting board, the seam is on the bottom, wait for a few mins and then cut the roll into slices.

13. Serve sushi roll with soy sauce, wasabi and pickled ginger. You can add other options such as sriracha mayo, wasabi mayo, eel sauce, deep fried onions etc…

Types of Sushi Rolls

 

 

California roll: Imitation crab (mix with mayo), avocado and cucumber

Tiger roll: shrimp and avocado over a California roll

Rainbow roll: five different kinds of fish and avocado on California roll

Spicy tuna roll: use canned tuna, drain and squeeze liquid out and add mayonnaise

Dragon roll: Eel, crab and cucumber inside, rice and avocado outside

Volcano roll: spicy tuna on top of California a roll then Squeeze spicy mayo, wasabi mayo on top

Philadelphia roll: salmon, avocado and cream cheese 

No name roll: Mix tuna with mayo, make carrot rapees and pickled cucumber,

roll with the tuna, carrot rapees, and the cucumber

                      

 

Marinated Soy Sauce Dip

Or Yang-Nyum-Jang

Ingredients:

3-4 Green Onions Chopped

1 Jalapeno, Chopped (seeded if wanting less spicy)

1-2tsp minced garlic

1tsp gochugaru (Korean Red Pepper Flakes)

2tsp roasted sesame seed

2tsp roasted sesame seed oil

3Tbs soy sauce (liquid brags aminos)

Mix all together in a bowl

Enjoy it with dishes such as: Bibimbop, Ssambop, Potstickers, Korean pancakes…

Bulgogi Ssambap

"Ssambap" is a traditional Korean dish, which is both tasty and nutritious. You will enjoy the combination of various vitamin rich vegetables along with some "Bulgogi beef", Ssamjang (seasoned miso paste) and cooked rice wrapped in lettuce.

What you need:

Cooked Bulgogi

Cooked rice

Lettuce or choice of leafy vegetable (steamed cabbage, kale...) cleaned and washed.

Ssamjang

How to enjoy Ssambap:

1. Place a leaf of lettuce or other leafy vegetable in the palm of your hand.

2. Add steamed rice and bulgogi

3. Then place a small amount of Ssamjang on the top 

4. Fold it up and enjoy it with various side dishes such as kimchi, pickled radish, green onion salad etc.

Green onion pancake

 Green Onion Pancake with Seafood 

(Haemul-Pajeon)

2 Serving

Ingredients:

1/2 cup all-purpose flour

1 tablespoon potato starch (tapioca starch, arrow root powder works as well)

1/2 teaspoon salt

3/4 cup + 3 Tablespoons water (or vegetable stock)

10-12 green onions

1/2 cup seafood (squid, shrimp, clams), chopped

3-4 tablespoons vegetable oil (or avocado oil)

Optional:

1 large egg, (use 3 Tablespoons less of water if using egg)

1 fresh red pepper, sliced

*vegetarian options omit seafood and egg 

For dipping sauce

2 Tablespoons soy sauce

2 Tablespoons water

1 Tablespoon apple cider vinegar

1/2 teaspoon Korean hot pepper flakes (gochu-garu)

1 green onion, chopped

pinch of toasted sesame seeds

Directions:

1. Combine the dipping sauce ingredients in a small bowl and set aside. 

2. Wash green onions, cut roots off then cut the green onions into 2 inch long pieces. Cut the white part of green onion in half lengthwise if it's too thick. 

3. Wash and chop seafood to small pieces and set aside.

4. Combine flour, potato starch, salt, and water in a large bowl. Mix with a whisk until smooth.

5. Add 2 inch long green onions and chopped seafood to the flour batter.

6. Heat 3 tablespoons of oil in a non-stick frying pan over medium/high heat, add half of the pancake mixture into the heated pan and spread it evenly into a thin round shape.

7. Add some more seafood and batter on top of the green onions. Cook until the bottom is golden brown - around 3 minutes. 

8. Reduce the heat to medium and turn it over, adding more oil around the edges to keep crispy. Cook for another 3-4 minutes. 

9. Repeat with the remaining batter. 

10. Serve hot fresh off the pan with the dipping sauce. 

 Tteokguk - Rice Cake Soup

(Traditionally known to eat for Lunar New Year)

2 servings

Ingredients:

3/4 cup sliced tteok (rice cake)

- If they are frozen, soak them in cold water for 30 minutes and drain 

4 potstickers - frozen or fresh (optional)

For broth (soup base)

2 cups water

1-2 garlic cloves, minced

1 tablespoon soy sauce

1/4 teaspoon salt

pinch of ground black pepper

*Add sliced beef to make beef broth or omit for vegetarian broth, either way will be delicious! 

For garnish

1 green onion, washed and sliced thinly

1 egg whisked

1 sheet roasted seaweed paper (nori) 

1/4 pound beef (flank steak or brisket), sliced into small pieces (or grounded beef), 

marinate at least 30 minutes with 1 teaspoon soy sauce, 1 teaspoon minced garlic, 1/4 teaspoon black pepper, 1 teaspoon toasted sesame oil, 

Directions

1. Combine broth ingredients in a pot and bring to a boil on high heat.  

*If making beef broth-Add beef if using in recipe and cook for 5 minutes on high then turn to medium heat cover with lid and cook 5 more minutes until the beef is tender. 

*If making vegetarian-just omit the beef but add everything else the broth calls for.

*Steps 2-4 make and set aside

2. Crush roasted seaweed in a plastic bag into small pieces

3. Mix eggs well in a bowl

4. Cook the marinated beef on a frying pan on high for a few minutes (for garnish)

5. Add the sliced rice cakes into the boiling soup base and stir it with a ladle

6. Cover lid and let it cook 5minutes then add potstickers.  Cook until all the rice cakes and potstickers are soft and have floated to the top.

6. Pour the mixed eggs little by little into the soup and cook 30 seconds.

7. Turn off the heat and add chopped green onions

8. Dish into bowls and then add the last garnishing's (roasted seaweed and marinated beef)

 

Healthy Asian Home Cooking Class 2022

Taught by Booyong Kim aka Mamaboo 

Contact Information:

@mamabooskimchi

booyong7@hotmail.com

307-220-2487

Recipe information:

mamabooskitchen.blogspot.com

These are the Asian seasoning in my pantry

                                      

Over 10 Basic Ingredients for Asian Cooking

1.      1. Soy sauce: I use Bragg Liquid Aminos for alternative soy sauce because its gluten free, sugar free, no preservatives in it. 

2.    2. Fish sauce: My favorite is Three Crab's Brand

3.      3. Gochujang (Korean Fermented Red Pepper Paste): a savory, sweet, and spicy fermented condiment popular in Korean cooking. you can buy it hot or mild for your spicy tolerance. 

4.      4. Gochugaru (Korean Red Pepper Flakes): one of the key ingredients in Korean cooking - used for many popular dishes such as stews, kimchi, cold Asian salads, and marinades.

5.      5. Miso (Doenjang) - Fermented soybean paste.

6.      6. Cooking Wine also known as Mirin in Korea

7.      7. Roasted Sesame Oil

8.      8. Roasted Sesame Seeds

9.      9. Oyster Sauce (for stir fry's and marinades)

10 10. Hoisin Sauce (using for dipping sauces or with soups like Pho)

11 11. Sriracha (very popular Asian spicy sauce found in the U.S. in most stores)

12 12. Chili garlic sauce

13 13. Curry paste (yellow, red and green)

...

          Vietnamese Fresh Spring Rolls

makes 10 spring rolls

 Ingredients for wrap and sauces

• 10 to 12 rice paper (8 to 8.5 inch in diameter)
• 5 oz rice vermicelli noodles
• 30 -40 large shrimp or meat and avocado (substitute for vegans: firm tofu)
• 1 carrot 1 radish for pickled radish (optional - directions below)

For Vegetable Options:

• 1 head of lettuce
• 1 bundle cilantro
• 1 carrot, julienne or shredded
• 1 cucumber, julienne or thinly sliced
• 1 C sliced cabbage red or white
• 1-2 sliced avocados
• 1 medium thinly sliced granny smith apple
• 1 C bean sprouts
• 1/4 or 1/2 sliced red onion

Herbs: quantity as desired

• garlic chives
• Thai basil 
• mint 
• chopped roasted peanuts for garnish

Marinated Meat (Optional)

1 lb. of meat (grounded pork, thin sliced pork or beef)

1 tbsp ground lemongrass (substitute lemon zest or lemon juice)

1 tbsp sugar

1 tbsp soy sauce

1/2 tbsp fish sauce

1 tbsp oyster sauce

1 teaspoon each minced garlic and ginger

1/4-1/2 teaspoon pepper

For pickled radish

Julienne cut your radish and carrot then wash 3 times with cold water.

In a bowl, mix well 1/4 cup sugar, 1/2 cup vinegar and 2 cups water and

pour it over the radish and carrot.

For hoisin peanut dipping sauce

• 1 tbsp cooking oil (avocado, olive or any kind) and 1/2 tsp minced garlic
• 4 tbsp hoisin sauce
• 2 tbsp creamy peanut butter
• 4 tbsp water
• 1/2 tbs or more honey or sugar
• 1/2 tbsp or more fresh lime juice
• 1 tbsp chopped roasted peanuts for garnish
• Optional: 1 splash of fish sauce, 1 clove minced garlic, chili paste or sriracha 

Directions: In a pan heat the oil and sauteed garlic till fragrant then add all other ingredients and boil for 1 min on medium low heat. Set aside to cool and serve.

For Fish Sauce Dip:

6 tbsp water

4 tbsp sugar

4 tbsp fish sauce

add some minced garlic and red pepper

add 1 or 2 tablespoons of lime if you desire

Directions: mix all ingredients well

Before you begin make sure to: 

1. Marinate the meat at least 1hr in advance. 

2. Put the sauce together 

3. Pickle the radish 

4. Cook noodles as instructed on the product packaging. These are the brand that I use.

        

Instructions for wrapping

Organize all your fresh ingredients on a plate for ease in building your spring roll

Fill a large bowl with water, dip 1 rice paper all the way through and place wet rice paper onto a flat surface (I like to use cutting boards or on an individual plate for building your own)

It's easiest to lay a leaf of lettuce down and then build the rest on top of the lettuce leaf such as the meat and vegetables you like including fresh herbs or your choice.  

                                                 

Once you've stacked all the ingredients you want in the rice paper, start wrapping by folding the rice paper over the ingredients from the bottom to secure the stack then while holding that in place fold in the sides of rice paper and then tightly roll all the way up to finish the wrap.

                                       

you can cut it in half like a wrap, eat it whole or cut into bite size pieces like a sushi roll to serve  

 

Serve spring rolls with the fish sauce and hoisin sauce mixtures.

Enjoy it!